Mattar Paneer

This is one of my all time favorite Indian dishes. So after successfully making homemade paneer (in order to make saag paneer), mattar paneer was next on the list. And it was everything I hoped it would be...creamy, sweet and a little spicy too (although this is a mild version, so if you like things really spicy, increase the heat). And I have to say, I think I'm getting addicted to making paneer. It's so easy and fun. Although I am worried about the fact that making cheese is now my idea of fun and the idea of staying up until 4am at a bar sounds like torture. I'm old. It happened. Probably some time between when I moved to the suburbs and when I started buying antacid in bulk.

MATTAR PANEER

Makes 6 servings

4 tablespoons coconut oil or ghee

20 ounces paneer, cubed

1/4 teaspoon mustard seeds

1/2 teaspoon cumin seeds

1 small onion, finely chopped

1 (1 inch) piece ginger, finely grated

3 -4 garlic cloves

1 (24 oz.) jar tomato puree or finely diced tomatoes (or 2 large tomatoes, finely diced with juices)

2 teaspoons agave nectar (or sugar)

salt (to taste)

1 teaspoon garam masala

1 teaspoon coriander powder

1 teaspoon cumin powder

3/4 teaspoon chili powder (or more if you prefer spicier)

1/2 teaspoon turmeric powder

2 cups fresh or frozen peas

1/2 cup heavy cream or half ‘n half

2 tablespoons chopped fresh cilantro (optional, for garnish)

cooked basmati rice for serving (optional)

1.      Heat 2 tablespoons oil in a skillet and fry paneer cubes until they turn golden brown. Set aside.

2.      In a separate pot, heat remaining 2 tablespoons oil; add mustard and cumin seeds. Cook until they darken and sputter.

3.      Add onion, ginger and garlic and cook until onions soften.

4.      Add tomato puree, sweetener and salt, and cook for another 5 minutes (if using fresh tomatoes, cook until tomatoes soften, adding a little water if needed).

5.      Mix in the garam masala, coriander, cumin, chilli powder, and turmeric. Add the peas. Cook just until the peas are tender.

6.      Mix in the cream and add just enough water to thin out to desired consistency. Then add the paneer and let simmer over medium heat so the paneer can absorb the flavors.

7.      Garnish with cilantro if desired. Serve with basmati rice.

adapted from food.com (by eatrealfood)

homemade paneer
(double the recipe to make 20 oz.)

frying paneer cubes
(I may have let get a little darker than intended, but they were good).

onion, ginger and garlic

If you want to make a spicier version, I suggest mincing
a hot pepper and adding it with the onion etc.

I accidentally started cooking the onion/ginger/garlic
before the mustard and cumin seeds, so I moved them
over and let the seeds cook on one side of the pot
until they spluttered and then mixed it all together.

tomato puree added

mixing in the ground spices

adding frozen peas

mixing in the cream

adding the paneer

mattar paneer in the pot

mattar paneer garnished with cilantro

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Creamy Orzo

For those of you who can't decide whether to make rice or pasta, I give you...orzo, the rice-shaped pasta. This is a very simple recipe that would taste good with any vegetable. You could throw some protein in there too (chicken or ham maybe) and make it a complete meal. Come to think of it, that's what I should have done (these thoughts tend to pop into my head later, when I'm looking at the photos). I guess that's why they say dined-sight is 20/20. (Wow, I just made my own eyes roll.)

CREAMY ORZO

Yield: 6 to 8 servings

1 pound orzo (rice-shaped pasta)

2 tablespoons olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5-ounce) can diced tomatoes, juices drained

1 1/4 cups whipping cream

1 cup frozen peas, thawed

3/4 cup freshly grated parmesan

salt and freshly ground black pepper

1.      Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

2.      Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes.

3.      Add the tomatoes and cook until they are tender, about 8 minutes.

4.      Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency.

5.      Season the orzo with salt and pepper, and serve.

from Giada De Laurentiis

raw orzo (still in the box)

shallots and garlic

diced tomatoes added

adding peas and cream

I think it could use more peas and maybe some
broccoli too. I think I'll add more vegetables next time.

mixed

adding the cooked orzo

adding parmesan

creamy orzo

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